Just in time for Easter, try a cake recipe made with a different kind of egg.
Green plate special
Posted inFood & Dining, Green plate special, Source
The roots of this year’s Source prizes
Winners receive wooden bowls made by artisan Jeff Raymond from an old maple that once graced the yard of columnist Christine Burns Rudalevige.
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Posted inFood & Dining, Green plate special, Source
Think about the soil when you think about what’s for dinner
You can do your bit to keep the climate from warming even faster.
Posted inFood & Dining, Green plate special, Source
Dad and daughter fend for themselves with Bachelor Chicken
Andrew Rudalevige discovers that his wife – our Green Plate columnist – keeps some not so green secrets.
Posted inFood & Dining, Green plate special, Source
If it grows together, it goes together
Is companion planting effective? And what does it mean when it’s time for dinner?
Posted inFood & Dining, Green plate special, Source
Mainers may be landing fewer fish, so let’s make them better fish, a Brit advises
UK fisherman Chris Bean talks with local fishermen about how to improve the quality of their catch
Posted inFood & Dining, Green plate special, Recipes, Source
Students of butchering workshop probe inner workings of sustainable meat
A nose-to-tail class teaches how much there is to learn and to honor the animal to be consumed.
Posted inFood & Dining, Green plate special, Source
Banish plastic wrap from your kitchen
Instead, consider these smart ideas for keeping your food fresh.
Posted inFood & Dining, Green plate special, Source
To save the planet, eat more dried beans
Never was a prescription so tasty. Try the recipe for Double Maple and Mustard Baked Yellow Eye Beans.
Posted inFood & Dining, Green plate special, Recipes
Farmers, cooks and food pros learn how to make masa from Maine-grown flint corn
Can you say nixtamalization? It’s the process that makes the corn more healthful.